Creamy Southwest Pasta Salad

Creamy Southwest Pasta Salad

Marla Jennings

A delicious and easy Southwest pasta salad recipe perfect for dinner sides. Packed with flavor and texture!

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Southwest

Servings 8 servings

Calories 320 kcal

Equipment

1 Large pot for boiling pasta
1 Large mixing bowl
1 Whisk for dressing

Ingredients

Pasta Salad

12 oz large seashell pasta
1 cup corn kernels
1 can 15 oz black beans, drained and rinsed
1 red bell pepper diced
1 cup cherry tomatoes halved
1/2 red onion finely chopped
1/4 cup fresh cilantro chopped

Dressing

1 cup creamy Southwest dressing
1 tbsp lime juice
1 tsp salt

Instructions

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
In a small bowl, whisk together the creamy Southwest dressing, lime juice, and salt. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cooked pasta, corn, black beans, bell pepper, cherry tomatoes, red onion, and cilantro.
Pour the dressing over the salad ingredients. Toss gently until all components are evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serving

Once chilled, give the salad a quick toss before serving. Add additional cilantro or a squeeze of lime if desired.

Storage

Place any leftover salad in an airtight container and refrigerate for up to 3 days. Stir before serving to redistribute the dressing.

Notes

Pro Tips: Use fresh cilantro for the best flavor.
Ingredient Substitutions: Quinoa can be used instead of pasta for a gluten-free option.
How to Serve: Serve chilled or at room temperature.
Storage & Freshness: Keeps in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the salad a day ahead to enhance the flavors.

Keyword creamy pasta salad, easy dinner sides, southwest pasta salad